Croque Monsieur sandwich: just the name itself whispers of Parisian cafes, leisurely lunches, and the simple pleasures of life. Have you ever bitten into a perfectly made Croque Monsieur, the Gruyère cheese pulling apart in strings as the creamy béchamel sauce melts in your mouth? It's an experience that transcends mere sustenance; it's a culinary hug.

This iconic sandwich, whose name literally translates to "crisp mister," has been a staple of French bistros since the early 20th century. While its exact origins are shrouded in a bit of mystery, legend has it that it first appeared on a Parisian café menu in 1910. Some even suggest it was a quick way for workers to use leftover ham. Whatever its true beginning, the Croque Monsieur sandwich quickly became a beloved classic, and for good reason!

What makes this sandwich so irresistible? It's the harmonious blend of textures and flavors. The crisp, golden-brown bread gives way to the savory ham and nutty Gruyère, all enveloped in a rich and velvety béchamel sauce. It's comforting, satisfying, and surprisingly easy to make at home. Whether you're looking for a quick lunch, a sophisticated brunch option, or a taste of Parisian charm, the Croque Monsieur is guaranteed to deliver. So, let's get started and create this timeless classic together!

Ingredients:

8 slices of good quality white bread, preferably Pullman loaf
4 tablespoons Dijon mustard
8 slices of Gruyère cheese, about 4 ounces
8 slices of cooked ham, about 4 ounces
4 tablespoons unsalted butter, softened
1/4 cup all-purpose flour
2 cups whole milk
Pinch of nutmeg
Salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese (optional)

Preparing the Béchamel Sauce:

The Béchamel sauce is the heart of a great Croque Monsieur, so let's take our time and get it right. Don't be intimidated; it's easier than you think!

Melt the Butter: In a medium saucepan over medium heat, melt the butter. Watch it carefully so it doesn't burn. You want it just melted and shimmering.
Add the Flour: Once the butter is melted, add the flour all at once. Whisk constantly and vigorously to combine the butter and flour into a smooth paste, called a roux. This is crucial for a lump-free sauce. Continue whisking and cooking the roux for about 2-3 minutes. This cooks out the raw flour taste and gives the sauce a richer flavor. The roux should be pale golden in color. Don't let it brown too much!
Whisk in the Milk Gradually: This is where patience comes in. Slowly pour in about 1/4 cup of the cold milk, whisking constantly to incorporate it fully into the roux. Make sure there are no lumps! Continue adding the milk in small increments, whisking continuously after each addition until the sauce is smooth. This gradual addition of cold milk is key to preventing lumps from forming.
Simmer and Thicken: Once all the milk has been added and the sauce is smooth, bring it to a gentle simmer over medium-low heat. Continue to whisk occasionally to prevent the sauce from sticking to the bottom of the pan. Let the sauce simmer for about 5-7 minutes, or until it has thickened enough to coat the back of a spoon. You should be able to draw a line through the sauce on the back of the spoon with your finger, and the line should hold its shape.
Season the Sauce: Remove the saucepan from the heat and season the Béchamel sauce with a pinch of nutmeg, salt, and freshly ground black pepper to taste. Be careful with the salt, as the ham and cheese will also add saltiness to the sandwich. Stir well to combine the seasonings.
Keep Warm: If you're not using the Béchamel sauce immediately, cover the surface of the sauce with plastic wrap to prevent a skin from forming. Press the plastic wrap directly onto the surface of the sauce. You can also keep it warm in a double boiler.

Assembling the Croque Monsieur:

Now for the fun part! Let's build these delicious sandwiches.

Prepare the Bread: Lightly butter one side of each slice of bread with the softened butter. This will help the sandwiches get golden brown and crispy when they're cooked.
Mustard Layer: Spread a thin layer of Dijon mustard on the unbuttered side of four slices of bread. The mustard adds a nice tang that cuts through the richness of the cheese and ham.
Ham and Cheese: On each of the mustard-covered slices of bread, layer two slices of Gruyère cheese, followed by two slices of ham, and then another two slices of Gruyère cheese. This layering ensures that the cheese melts evenly and holds the ham in place.
Top with Bread: Top each sandwich with the remaining slices of bread, buttered side up. The buttered side should be facing outwards.

Cooking the Croque Monsieur:

There are a couple of ways to cook these sandwiches. I prefer the stovetop method for a crispy exterior, but you can also bake them in the oven.

Stovetop Method:

Preheat a Skillet: Heat a large skillet or griddle over medium heat. You want the skillet to be hot enough to brown the bread, but not so hot that it burns.
Cook the Sandwiches: Place the sandwiches in the preheated skillet, buttered side down. Cook for about 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted and gooey. You may need to press down on the sandwiches with a spatula to ensure even browning.
Add Béchamel and Broil (Optional): If you want to add an extra layer of richness and flavor, you can spread a generous layer of Béchamel sauce on top of each sandwich after they've been cooked on the stovetop. Then, place the sandwiches under a preheated broiler for about 1-2 minutes, or until the Béchamel sauce is bubbly and lightly browned. Watch them carefully so they don't burn!
Serve Immediately: Serve the Croque Monsieur immediately while the cheese is melted and the bread is crispy.

Oven Method:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Bake the Sandwiches: Place the assembled sandwiches on a baking sheet lined with parchment paper. Bake for about 10-12 minutes, or until the bread is golden brown and the cheese is melted.
Add Béchamel and Broil (Optional): As with the stovetop method, you can spread a generous layer of Béchamel sauce on top of each sandwich after they've been baked. Then, place the sandwiches under a preheated broiler for about 1-2 minutes, or until the Béchamel sauce is bubbly and lightly browned. Keep a close eye on them!
Serve Immediately: Serve the Croque Monsieur immediately while the cheese is melted and the bread is crispy.

Finishing Touches:

These optional steps can elevate your Croque Monsieur to the next level!

Parmesan Cheese: Before broiling (if using), sprinkle the Béchamel sauce with grated Parmesan cheese for an extra layer of savory flavor.
Fried Egg (Croque Madame): To make a Croque Madame, simply top the finished Croque Monsieur with a fried egg. The runny yolk adds a delicious richness to the sandwich.
Garnish: Garnish with fresh parsley or a side of cornichons (small pickled gherkins) for a classic French touch.

Tips for the Perfect Croque Monsieur:

Use Good Quality Ingredients: The quality of your ingredients will make a big difference in the final result. Use good quality bread, Gruyère cheese, and ham.
Don't Overcrowd the Pan: When cooking the sandwiches on the stovetop, don't overcrowd the pan. Cook them in batches if necessary to ensure even browning.
Adjust the Seasoning: Taste the Béchamel sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or nutmeg to suit your taste.
Get Creative with Fillings: While the classic Croque Monsieur is made with ham and Gruyère cheese, you can get creative with the fillings. Try adding other cheeses, such as Emmental or Comté, or different types of meat, such as prosciutto or turkey.
Make Ahead: You can assemble the sandwiches ahead of time and store them in the refrigerator until you're ready to cook them. Just be sure to wrap them tightly in plastic wrap to prevent the bread from drying out. You can also make the Béchamel sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently before using.
Bread Choice Matters: While any white bread will technically work, a Pullman loaf or brioche will give you the best results. These breads are sturdy enough to hold up to the fillings and the Béchamel sauce, and they have a slightly sweet flavor that complements the savory ingredients.
Cheese is Key: Gruyère is the traditional cheese for a Croque Monsieur, and for good reason. It has a nutty, slightly sweet flavor that melts beautifully. If you can't find Gruyère, you can substitute Emmental or Comté, but Gruyère is really the best choice.
Ham Selection: Look for a good quality cooked ham that is not too salty or too sweet. A thinly sliced ham will work best.
Béchamel Consistency: The Béchamel sauce should be thick enough to coat the back of a spoon, but not so thick that it's difficult to spread. If the sauce is too thick, add a little more milk to thin it out. If it's too thin

Conclusion:
And there you have it! This isn't just any sandwich; it's a journey to a Parisian café, right in your own kitchen. I truly believe this Croque Monsieur recipe is a must-try for anyone who appreciates simple elegance and deeply satisfying flavors. The combination of the salty ham, the nutty Gruyère, and that creamy, decadent béchamel sauce is simply irresistible. It's the kind of dish that makes you close your eyes and savor every single bite. But why is it a must-try? Beyond the incredible taste, it's surprisingly easy to make. Yes, the béchamel might seem a little intimidating at first, but trust me, with a little patience and whisking, you'll have it mastered in no time. And the payoff is absolutely worth it. This isn't just a sandwich; it's an experience. It's perfect for a weekend brunch, a quick and satisfying lunch, or even a light dinner paired with a crisp green salad. Speaking of pairings, let's talk about serving suggestions and variations! While the classic Croque Monsieur is divine on its own, there are plenty of ways to customize it to your liking. For a truly indulgent experience, try adding a fried egg on top – transforming it into a Croque Madame! The runny yolk adds another layer of richness that complements the other flavors beautifully. If you're feeling adventurous, you could experiment with different cheeses. While Gruyère is the traditional choice, Comté or Emmental would also work wonderfully. You could even add a touch of Dijon mustard to the béchamel sauce for a little extra zing. Or, for a vegetarian option, try replacing the ham with sautéed mushrooms or roasted vegetables. The possibilities are endless!
Serving Suggestions:
* Serve with a side of Dijon mustard for dipping. * Pair with a simple green salad dressed with a light vinaigrette. * Enjoy with a glass of crisp white wine or a sparkling cider. * Cut into smaller squares and serve as appetizers.
Variations:
* Croque Madame: Top with a fried egg. * Vegetarian Croque Monsieur: Replace ham with sautéed mushrooms or roasted vegetables. * Spicy Croque Monsieur: Add a pinch of cayenne pepper to the béchamel sauce. * Different Cheeses: Experiment with Comté, Emmental, or even a sharp cheddar. I'm so excited for you to try this recipe! I know you'll love it as much as I do. It's a classic for a reason, and once you've tasted it, you'll understand why. So, go ahead, gather your ingredients, and get ready to create a little bit of Parisian magic in your own kitchen. Don't be afraid to experiment and make it your own. And most importantly, don't forget to share your experience! I'd love to hear what you think of this Croque Monsieur recipe and any variations you try. Leave a comment below and let me know how it turns out. Bon appétit!
Croque Monsieur Sandwich: The Ultimate Guide to Making the Perfect One
Classic French grilled ham and cheese sandwich with a creamy homemade Béchamel sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Category: Lunch
Yield: 4 sandwiches
Save This Recipe
Ingredients
- 8 slices good quality white bread, preferably Pullman loaf
- 4 tablespoons Dijon mustard
- 8 slices Gruyère cheese, about 4 ounces
- 8 slices cooked ham, about 4 ounces
- 4 tablespoons unsalted butter, softened
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Pinch of nutmeg
- Salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
1. Melt the Butter: In a medium saucepan over medium heat, melt the butter. Watch it carefully so it doesn't burn. You want it just melted and shimmering.
2. Add the Flour: Once the butter is melted, add the flour all at once. Whisk constantly and vigorously to combine the butter and flour into a smooth paste, called a roux. This is crucial for a lump-free sauce. Continue whisking and cooking the roux for about 2-3 minutes. This cooks out the raw flour taste and gives the sauce a richer flavor. The roux should be pale golden in color. Don't let it brown too much!
3. Whisk in the Milk Gradually: This is where patience comes in. Slowly pour in about 1/4 cup of the cold milk, whisking constantly to incorporate it fully into the roux. Make sure there are no lumps! Continue adding the milk in small increments, whisking continuously after each addition until the sauce is smooth. This gradual addition of cold milk is key to preventing lumps from forming.
4. Simmer and Thicken: Once all the milk has been added and the sauce is smooth, bring it to a gentle simmer over medium-low heat. Continue to whisk occasionally to prevent the sauce from sticking to the bottom of the pan. Let the sauce simmer for about 5-7 minutes, or until it has thickened enough to coat the back of a spoon. You should be able to draw a line through the sauce on the back of the spoon with your finger, and the line should hold its shape.
5. Season the Sauce: Remove the saucepan from the heat and season the Béchamel sauce with a pinch of nutmeg, salt, and freshly ground black pepper to taste. Be careful with the salt, as the ham and cheese will also add saltiness to the sandwich. Stir well to combine the seasonings.
6. Keep Warm: If you're not using the Béchamel sauce immediately, cover the surface of the sauce with plastic wrap to prevent a skin from forming. Press the plastic wrap directly onto the surface of the sauce. You can also keep it warm in a double boiler.
7. Prepare the Bread: Lightly butter one side of each slice of bread with the softened butter. This will help the sandwiches get golden brown and crispy when they're cooked.
8. Mustard Layer: Spread a thin layer of Dijon mustard on the unbuttered side of four slices of bread. The mustard adds a nice tang that cuts through the richness of the cheese and ham.
9. Ham and Cheese: On each of the mustard-covered slices of bread, layer two slices of Gruyère cheese, followed by two slices of ham, and then another two slices of Gruyère cheese. This layering ensures that the cheese melts evenly and holds the ham in place.
10. Top with Bread: Top each sandwich with the remaining slices of bread, buttered side up. The buttered side should be facing outwards.
11. Preheat a Skillet: Heat a large skillet or griddle over medium heat. You want the skillet to be hot enough to brown the bread, but not so hot that it burns.
12. Cook the Sandwiches: Place the sandwiches in the preheated skillet, buttered side down. Cook for about 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted and gooey. You may need to press down on the sandwiches with a spatula to ensure even browning.
13. Add Béchamel and Broil (Optional): If you want to add an extra layer of richness and flavor, you can spread a generous layer of Béchamel sauce on top of each sandwich after they've been cooked on the stovetop. Then, place the sandwiches under a preheated broiler for about 1-2 minutes, or until the Béchamel sauce is bubbly and lightly browned. Watch them carefully so they don't burn!
14. Serve Immediately: Serve the Croque Monsieur immediately while the cheese is melted and the bread is crispy.
15. Preheat the Oven: Preheat your oven to 375°F (190°C).
16. Bake the Sandwiches: Place the assembled sandwiches on a baking sheet lined with parchment paper. Bake for about 10-12 minutes, or until the bread is golden brown and the cheese is melted.
17. Add Béchamel and Broil (Optional): As with the stovetop method, you can spread a generous layer of Béchamel sauce on top of each sandwich after they've been baked. Then, place the sandwiches under a preheated broiler for about 1-2 minutes, or until the Béchamel sauce is bubbly and lightly browned. Keep a close eye on them!
18. Serve Immediately: Serve the Croque Monsieur immediately while the cheese is melted and the bread is crispy.
Notes
- Use good quality ingredients for the best flavor.
- Don't overcrowd the pan when cooking on the stovetop.
- Adjust the seasoning of the Béchamel sauce to your liking.
- Get creative with fillings – try different cheeses or meats.
- Assemble sandwiches ahead of time and store in the refrigerator.
- Make the Béchamel sauce ahead of time and store in the refrigerator for up to 3 days. Reheat gently before using.
- A Pullman loaf or brioche is recommended for the bread.
- Gruyère is the traditional cheese, but Emmental or Comté can be substituted.
- Use a good quality cooked ham that is not too salty or sweet.
- The Béchamel sauce should be thick enough to coat the back of a spoon.

Croque Monsieur Sandwich: The Ultimate Guide to Making the Perfect One